Cheesy Enchiladas

1/2	cup small curd creamed cottage cheese
3/4	cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1	small tomato, chopped (1/2 cup)
2	medium green onion, sliced (2 tablespoons)
1	teaspoon chili powder
1/4	teaspoon salt
1	small garlic clove, finely chopped
4	corn tortillas (6 inches in diameter)
1/4	cup jarred Old El Paso® taco sauce
Heat oven to 375ºF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
Bake uncovered 15 to 20 minutes or until hot and cheese is melted.